7 large eggs
1 medium potato (120 g)
1 tablespoon of chopped parsley
1 tablespoon of chopped marjoram
1 tablespoon of cream of milk
1 tablespoon of pickled caper
1 fillet of anchovy, chopped
1 tablespoon of chopped chives
1/4 cup of olive oil (60 ml)
1 tablespoon of vinegar
For decoration
6 fillets of anchovy
6 pickled capers
Parsley leaves
7 large eggs
1 medium potato (120 g)
1 tablespoon of chopped parsley
1 tablespoon of chopped marjoram
1 tablespoon of cream of milk
1 tablespoon of pickled caper
1 fillet of anchovy, chopped
1 tablespoon of chopped chives
1/4 cup of olive oil (60 ml)
1 tablespoon of vinegar
For decoration
6 fillets of anchovy
6 pickled capers
Parsley leaves
In a medium saucepan, bring the eggs covered with water to a high heat, stirring occasionally with a wooden spoon to keep the yolk centered in the white
When it starts to boil, stop stirring and let it sit for another 12 minutes or until the eggs are fully cooked
Drain and let cool
In a small saucepan, bring the potato covered with water to a high heat and cook until tender (about 25 minutes after boiling)
Drain, peel, and mash the potato while still hot with a fork
Set aside
Peel the eggs and cut six of them in half lengthwise
Remove the yolks from each one, transferring them to a bowl and adding the whole cooked egg
Mash well with a fork until a homogeneous mixture is obtained
Add parsley, marjoram, mashed potato, cream of milk, pickled caper, anchovy, and chives
Mix well with a wooden spoon until a smooth creme is obtained
Add olive oil and vinegar and mix well to incorporate
Place in a large zip-top bag and fill the egg halves with this paste
Decorate six with anchovy fillets and the other six with pickled capers
Garnish with parsley leaves and serve chilled
102 calories per serving
